Spanish tortilla with broad beans (v)

Broad beans are such an underrated vegetable, once the leathery grey outer skin has been discarded, their vibrant green colour and fresh taste are a perfect addition to pastas, risottos or used to enliven this Spanish classic.

Serve in wedges as part of a tapas meal, or even better cubed on a cocktail stick and served with an ice cold glass of cava or dry sherry.



Recipe (serves 4-6 as a canape or tapas)

Ingredients

• 6 eggs, beaten 
• 1 small onion, finely sliced
• 1 medium potato, finely cubed
• Good handful of frozen broad (fava) beans
• Olive oil

Method

1. Heat a generous glug of olive oil in a small (approx 20cm diameter) none stick pan
2. Add the onions and fry gently for about 10 minutes until soft and translucent 
3. Add the potato and cook for a further 10 minutes until soft
4. Add the broad beans and stir over the heat for 2 minutes
5. Tip the contents of the pan into the beaten egg and mix thoroughly with a fork
6. Add another splash of oil to the pan and pour the mixture in, pulling the sides of the tortilla into the middle to allow the raw egg to reach the bottom of the pan. Be careful not to overdo it or you may end up with broad bean scrambled egg.
7. Leave to cook on a low heat for 5 minutes, then check underneath with a non stick spatula to see if the underside is cooked. If it is not, just leave it for another minute or so and check again.
8. Once you are happy that the tortilla is half cooked, ensure that it is not stuck to the pan and then place a dinner plate over the top and flip the tortilla onto it. Add a little more oil to the pan and very carefully slide the tortilla cooked side up back into the pan and cook for a further five minutes until done.
9. Remove from the pan and allow to cool before serving.